Recipe Details

Layered Ham and Cheese Quesadillas

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound ham steak, sliced
Kosher salt and black pepper
12 8-inch flour tortillas
1 15-oz can refried black beans, (or refried pinto beans), warmed
1/4 cup roasted green chiles, chopped
2 cups salsa, (any variety you prefer)
1 cup Monterey Jack cheese, shredded

Cooking Directions

Preheat oven to 375 degrees F. Season the ham steak with salt and freshly ground pepper.

Place the seasoned ham steak on a parchment lined baking sheet and transfer to the preheated oven and cook for about 15-20 minutes until the internal temperature is 140 degrees F. Halfway through the cooking time, flip the ham steak over, and continue to cook until done.

Allow the ham steak to rest loosely covered with foil, for at least 10 minutes before cutting. Cut the ham into small 1/2-inch cubes and set aside.

Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn and set aside.

Spread a thin layer of the warmed beans on one of the tortillas. Top with a few tablespoons of shredded cheese and a sprinkle of cubed ham steak and some of the green chilies. Repeat process one more time and then top with another tortilla so there are 3 tortillas per stack, with the top tortilla plain. Repeat this process with the remaining tortillas and ingredients.

Once you have 4 stacks of quesadillas, drizzle salsa over each of the stacks and sprinkle with a bit of cheese. Place the quesadillas back into the oven for a few minutes to melt the cheese. Then, cut into 4 wedges. Garnish as desired.

 

Serves 8

Serving Suggestions

Customizing the quesadilla is easy to do – sour cream, salsa, guacamole and cilantro are all great garnishes to top the tortillas.

Nutrition Information

Calories: 400 calories
Protein: 23 grams
Fat: 12 grams
Sodium: 1800 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 6 grams
Carbohydrates: 48 grams
Fiber: 4 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.


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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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